Based on the Japanese tradition of hanami, the custom of enjoying the transient beauty of flowers, SHKR’s party is an opportunity to celebrate the city’s cherry blossoms while enjoying monumental rooftop views, festive decor and lighting, cherry blossom-themed specialty cocktails (see recipes below), live entertainment, and VIP table service.
SHKR, one of the DMV’s top mobile bartending-on-demand services, is hosting its 2nd annual Spring Fling Party at Officina’s Terrazza rooftop oasis at the Wharf from 8 p.m. to 3 a.m. on Saturday, April 1.
Tickets for the SHKR 2nd annual Spring Fling Pary start at $20 and include one complimentary specialty cocktail. A portion of event proceeds will benefit the Washington School for Girls.
Cheers to Hanami (Cherry Blossom Party)
- 1.5 oz Suntory Haku Vodka
- 0.5 oz St. Germain
- 0.75 oz lemon juice
- Pink Sparkling Sake
Glass: Champagne Flute
Garnish: Pink cocktail glitter
Combine vodka, St. Germaine, and lemon juice and cocktail glitter in shaker tin. Add ice, shake vigorously. Top with sparkling pink sake.
Hanagasumi Fizz (Flower Haze Fizz)
- 2.0 oz Roku Gin
- 0.5 oz Luxardo Maraschino
- 0.5 oz Date syrup
- 1 oz lemon juice
- Egg white from one egg
- Bar spoon Maraschino cherry juice (for color)
- 3 dashes orange blossom water
- Club soda
Glass: Nick & Nora or coupe
Technique: Dry shake
Garnish: Cherry blossom flowers (they’re edible)
Combine Gin, Luxardo Maraschino, date syrup, lemon juice, egg white, orange blossom
water, and Maraschino cherry juice in shaker tin with no ice. Dry shake (without ice) for
20 seconds. Add a few cubes of ice. Vigorously shake until well chilled and strain into
Nick and Nora or coupe glass. Top with splash of club soda. Garnish with cherry
In Sakura Fashion
- 2.0 oz Hibiki Japanese Whisky
- 0.25 oz cherry blossom syrup
- 2 dash yuzu bitters
- Cherry flavored wood chips and smoker set
- Butane torch
Garnish: Maraschino cherry and cherry blossom flower
Combine Japanese whiskey, cherry blossom syrup, and yuzu bitters in mixing hatch.
Add ice. Stir ingredients until chilled. Strain into a rocks glass with a big ice cube, top with
smoker and cherry chips and use a butane torch to smoke. Garnish with maraschino
cherry and cherry blossom flower.